Leanne King, Head of Nutrition & Wellbeing for ESS, gives her predictions for some of the key wellbeing trends we are likely to see over the next 12 months.
Evolving approaches to gut health
Consumers are increasingly aware of the role the gut microbiome plays in supporting a variety of health outcomes. As knowledge on gut health increases, there will be a move beyond the simple advice to eat more fibre towards more precise recommendations, including the benefits of different fibre types, targeted prebiotics and fermented foods.
Many of our customers work in challenging roles, where physical and psychological stress can be high and routines may be irregular. These factors can negatively affect gut health, so it’s important we support wherever we can. Our menus combine filling fibrous foods with more digestible ingredients, enabling individuals to achieve the best balance for them.
Focus on ultra-processed foods
Ultra-processed foods (UPFs) will remain a focus area as people become increasingly aware of the potential health concerns associated with them. While there is a desire from consumers to understand more about the quality of their food, clearer definitions are needed around UPFs to support decision making and this will be important for industry and policymakers going forward.
As foodservice providers, we support our customers in various ways. We use high-quality, whole ingredients where possible. Across our menus, we prioritise dishes that support satiety and nutrient density, advocating an approach that promotes balance without restriction. Our Wellness programme educates on all aspects of healthier living, including making more beneficial food choices.
Impact of GLP-1 medications
The use of GLP-1 weight management medications is already affecting dietary behaviours, and this is expected to increase. As individuals consume smaller portions, there will be more demand for nutrient-dense dishes that support overall health and this will need to be reflected in menu design across the hospitality industry.
It’s vital that customers in our sectors balance a reduced appetite with individual energy demands to prevent under-fuelling, particularly in operational roles. To support this, we offer flexible portion sizes, customisable meals and prioritise high quality protein, micronutrients and gut supportive ingredients, aiding performance and recovery.
HFSS (high in fat, salt or sugar) advertising and promotions policy
Following greater restrictions on volume promotions and in-store displays of HFSS foods introduced in late 2025, a ban on paid online advertising and TV advertising of these products before 9pm has recently come into force. Into 2026, industry and policymakers will need to navigate tighter regulation with real-world consumption and consumer desire.
Our menu development process engineers fat, sugar and salt reductions without affecting the appeal of dishes. We recognise that dietary restriction can impact morale and that providing a varied food offer, including healthier and more indulgent options is important. Our Wellness programme supports and encourages our customers to achieve a balanced lifestyle.
Plant-forward and sustainable dining
The trend for plant-forward dining linked to health and sustainability will continue into 2026. We’re likely to see a move from meat substitutes, which are potentially highly processed, towards whole plant ingredients that provide nutritional benefits and a lower environmental footprint. More broadly, support for local, sustainable food systems has increased in recent years and this trend looks set to carry on into 2026.
In recent years, we’ve done significant work to increase the plant-based ingredients in our menus, combining plant and animal proteins while maintaining the nutritional profile of our dishes. We’re committed to working with British suppliers and producers, and focus on seasonal ingredients in our menu development and consumer education.
